Bill Granger's Lobster with Preserved Lemon

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Bill Granger's Lobster with Preserved Lemon
Bill Granger's Lobster with Preserved Lemon
Bill Granger's prawns with Preserved Lemon served with kettle crisps
Servings:Serves 6
Calories per serving:44
Ready in:35 minutes
Prep. time:20 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:18th March 2013

Australian chef and restaurateur, Bill Granger shows us an unusual way to prepare lobster tails with preserved lemons.


Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe


Mise en place (lobster only)

  • Preheat the oven to 220° C (425° F - gas 7)

Method (lobster)

  1. Make the dressing by combining 4 tablespoons of the olive oil with the lemon juice, 2 tablespoons warm water, the chilli, preserved lemon and some sea salt, in a bowl and whisk thoroughly.
  2. Put the beans, coriander and parsley together in a bowl and add half the dressing. Toss gently and arrange on 6 serving dishes.
  3. Cut the lobster tails in half lengthways, through the shell and season.
  4. Put a large frying pan over a high heat, add 1 tablespoon of olive oil and arrange the lobster tails cut-side down in the pan. Sear for 2 minutes.
  5. Put the lobster tails on the hot baking sheet, shell side down and roast for 10-15 minutes until the lobster flesh is opaque and just cooked.
  6. Top each salad with lobster or prawns and drizzle over the remaining dressing.

Method (prawns)

  1. Make the dressing by combining all of the olive oil (except 1 tablespoon) with the lemon juice, 2 tablespoons warm water, the chilli, preserved lemon and some sea salt, in a bowl and whisk thoroughly.
  2. Put the beans, coriander and parsley together in a bowl and add half the dressing. Toss gently and arrange on 6 serving dishes.
  3. Leaving the prawns whole and season. You can optionally run a cut along the back of the prawns so they butterfly a little.
  4. Put a large frying pan over a high heat, add 1 tablespoon of olive oil and sear the prawns for 2 or 3 minutes or until cooked to your liking.
  5. Top each salad with prawns and drizzle over the remaining dressing.

Variations

Sauté a few cloves of crushed garlic in a little olive oil for a minute before searing the prawns.

I didn't buy enough green beans so added half a can of mixed beans to bulk them out a little.

Chef's note

Unfortunately many of the 'farmed' prawns can be a little bland, so I like to marinade them in a few shakes of nam-pla for 30 minutes before cooking to bring a little 'fishyness' back.

See also

Interesting lobster recipes

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Belazu products used in this recipe

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